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The Ichiro Ueda wines, iechi domain, are strongly influenced by its working experiences with Takahiko Soga of the Takahiko domain. As the Takahiko domain, the project focuses on the Pinot Noir (with a small amount of Pinot Gray) and the only additive at any time is a small amount of SO2.
The old Japanese native variety "Yamabudo (Amurensis)" is cultivated in a natural way, without fertilizer or pesticides. The Yoichi region, in Hokkaido, is home to many Jomon ruins (14500 to 300 before our era, Neolithic equivalent, people of hunters and gatherers gradarizing gradually in villages with semi-buried houses), and it is said that the Jomon made and drank mountain grape alcohol.
It is a natural wine made from mountain grapes (Amurensis), vinified in the most natural way possible, in tribute to the mountain grape beverage of the time: wild yeast, unfiltered and sulfitly.
At our winemaker, the grapes are grasped late by leaving the grapes on the vines just before the showers (even by graze when the snow falls), so that the water contained in the grapes evaporates and that they are partially dried, this which increases their sugar content and concentrates their flavor.
The climate is cooler, with a cumulative effective temperature of 1463.5 ° C in 2022 depending on the weather station of the ICHI domain. The volume of the table grape harvest was less than half to that of previous years due to falling flowers in early spring and ripe rot.
Recommendations: Cervidae meat (doe, deer), game cuisine that uses spicy seasonings, meat dishes with half-ice sauces, pepper and other spicy seasonings, Game meat, sausages, fruit Dry, cheeses (Epoisse, Brie, Camembert, Munster, Maroilles, Bridge L'Bishop, Livarot, Gorgonzola).
Recommended service temperature: + 15 ℃ + 18 ° C
